For 1 pint rhubarb compote: • rhubarb stalks, unpeeled, cut in 1/4” pieces • sugar • orange juice • vanilla extract • For 3 pint bottles of sweet rhubarb wine: • jarfull of rhubarb chunks, skin on, 3 pounds • raisins or dried rosehips for yeast nutrient • black tea for yeast tannin • Sugar • water • Champagne yeast •